I did cook mine 30 minutes , but even though the center was toothpick clean it would be better to cook longer as my center turned out a bit too moist. I like the slightly tart taste of the cranberries. I am going to list the ingredients, but you can go to the link to get full explanations.
INGREDIENTS
- 3 eggs (room temp if possible)
- 1/2 cup organic sour cream (light sour cream or greek yogurt is substitutable)
- 1 ripe banana ( 6 or 7 inches is best)
- 2 cups fine almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp kosher salt
- pinch of cinnamon
- 1/2 cup to 2/3 cup coconut sugar (may substitute some with brown sugar or maple syrup)
- 1/2 tsp vanilla
- 2 tsp Apple Cider Vinegar
- 1 cup cranberries plus extra for topping. See notes for substitutes
- Powdered sugar or Swerve Sugar substitute for Sprinkling
She also has a topping for it and you can see it on the link. Mine takes longer to cook since I use frozen cranberries and I like more of them. So for me about 35 minutes not covered at 350 F
4 comments:
350 F cover with foil if cooking longer than 30 minutes. She says to line bottom of round pan with parchment paper. I used 9 inch round
That is after cooking 30 minutes if you want to cook longer then at the 30 minute time you can then cover with foil but not until then
I don’t need the parchment paper with my pan.
35 min worked better with mine- maybe a bit more.
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